By Dane Feldman
Photos by Dane Feldman.
Warm weather is here in the Northeast to stay, it seems. So, with that comes grilling season (not to mention Memorial Day is just a few short weeks away) and plenty of lighter fare recipes.
It should come as no surprise that one of my favorite foods is sushi, but eating sashimi grade fish at home is something of a treat. This recipe for sesame-crusted tuna may find its way into my weekly routine.
What you’ll need for the sriracha yogurt dip:
3 tbsp plain nonfat Greek yogurt
1 tbsp sriracha
1/4 tsp light mayo
Combine the above ingredients in a dish and mix well with a fork. Refrigerate uncovered.
What you’ll need for the fish:
1 1/3 lb sashimi grade tuna steak
Brush the fish in oil. Coat both sides of the fish in sesame seeds. Then, refrigerate for 30 minutes.
Next, grill the fish for two minutes on a side. Leave the grill open while cooking.
When the fish is finished cooking, slice and serve alongside the sriracha yogurt dip and these chili sweet potato chips.